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Ravioli with Arugula & Pecorino

September/October 2010

Your rating: None Average: 4.4 (86 votes)

Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain baguette and a light-bodied red wine, such as pinot noir.



READER'S COMMENT:
"Delicious! I made this after a long day when I didn't want to cook, and it made me so happy that I cooked! It was so easy and delicious. I loved it. I will echo the comments below that to be careful on what you choose as ravioli; the...
Ravioli with Arugula & Pecorino

19 Reviews for Ravioli with Arugula & Pecorino

04/04/2011
ndk
Highly Recommended!

Have tried this recipe 3-4 times, using a different Buitoni ravioli each time -- cheese, mushroom, chicken -- and all were delicious. Wonderful flavors. Thank you for sharing this with us subscribers!

Quick, delicious, almost always have these ingredients on hand.
Comments
01/08/2011
Super delicious, easy, and quick!

This dish is so easy to make for a weeknight meal. Most of the (few) ingredients I had on hand, so it made dinner almost effortless. I would recommend buying good quality ravioli (I used some three cheese organic ones I found at my local Co-op) and pecorino (the more flavor-packed the cheese, the less you'll use!) Even though it's quick and simple to make, it's a beautiful dish that would be great to double and serve at a dinner party, too.

Simple to make yet full of flavor
Comments
11/18/2010

Delicious! I made this after a long day when I didn't want to cook, and it made me so happy that I cooked! It was so easy and delicious. I loved it. I will echo the comments below that to be careful on what you choose as ravioli; the calories differ substantially!

Comments
11/17/2010
Anonymous

This was delicious! It had such a unique flavor, very rich and almost buttery. I used the store-brand fresh ravioli and it turned out perfect! It was quick and since I have a lot of these items already in my pantry, it was inexpensive as well. Will definitely add this to my rotation as a regular dinner. Leftovers reheated well for lunch too!

Comments
11/16/2010

After getting home after 8pm last night I thought this would be a really quick dish to make and it didn't let me down. You can prep the garlic & shallots while the water begins to boil for the ravioli and once they start boiling it's just a matter of minutes for it all to come together. The only thing I substituted was Grana Padano for the Peccorino, and it turned out lovely. I'll be keeping this in my quick dinners lineup.

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